Ingredients
1-1
1/4 lb sweet mild Italian sausage (bulk or links with the casings removed)
4
slices slightly crisp bacon, chopped fine (or you may use bacon bits instead)
1
(6 ounce) can tomato paste
2
(8 ounce) cans tomato sauce
1
(28 ounce) can diced tomato
1
(14 1/2 ounce) can diced tomato (optional) or diced tomatoes with mild green chilies (if you like it hot) (optional)
3
cloves garlic (more if you like garlic)
2
tbsp dried sweet basil leaves
1
tbsp crushed fennel seed
1/4
cup olive oil (to keep pasta from sticking)
water (as needed, to keep sauce from becoming too thick)
3
tbsp olive oil (if needed in braising the sausage) (optional)
Directions
1.
1 Chop vegitables fine and sauté in 1/4 cup olive oil until soft.
3.
3 In a large skillet braise and break sausage into small pieces.
4.
4 Add olive oil if needed to prevent sticking.
5.
5 When thoroughly browned, add tomatoes, tomato sauce, tomato-paste, vegetables, spices, bacon bits and one-cup water.
6.
6 Simmer for one hour, stirring occasionally.
7.
7 Add water as needed to maintain sauce consistency.
8.
8 To cook the rigatoni: Add 1/4 cup olive oil to twice the amount of unsalted boiling water necessary to cover the rigatoni.
9.
9 Cook rigatoni al dente according to package directions (about 8-10 minutes.) When rigatoni is al dente, drain, toss with sauce and place on large serving dish.
10.
10 You also can store in twelve GLAD 8 oz containers or six GLAD 16 oz containers for freezer storage.
11.
11 The aroma of the frozen servings is even more pleasing as they reheat in a microwave oven.
12.
12 A fresh tomato salad with a balsamic vinaigrette dressing completes the meal.
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